Chicken is the most common type of poultry on earth, and is prepared as food in a wide variety of ways, varying by region and culture throughout the world. In North America barbecue chicken is often seasoned with a dry rub, grilled or smoked in a BBQ-smoker then coated with a tomato based barbecue sauce.

Regional variations in the Southern USA include various cooking techniques and saucing differences. In North Carolina, thin tomato and vinegar based sauces are common, and chicken is often smoked slowly in a barbecue pit. In Texas, barbecue usually refers to beef, but many barbecue restaurants in Texas serve barbecue chicken seasoned with a basic rub of salt and pepper, sometimes called "dalmatian rub". The chicken is often served with a very hot vinegar or beer-based barbecue sauce on the side. In Georgia, slightly sweet sauces with quite a bit of mustard are used on chicken. In Alabama, egg or mayonnaise-based white sauces are sometimes served with chicken at the table as a dipping sauce.

Preparation
Quality BBQ chicken starts with quality meat. Look for a whole "Roaster" chicken 3-5 pounds, Grade A, free-range and organic. The extra cost of free-range-organic chicken is well worth the higher end taste and tenderness you will achieve. When buying whole, choose chickens that are meaty and full-breasted with short, plump legs. The skin should be smooth, cream to yellow in color and free of tears or bruises. Avoid any chicken with an "off" odor and check the date on the label for freshness.

Rub
Before applying a quality chicken rub, rinse your chicken under luke-warm water both inside and out then pat dry with a paper towel. Apply rub liberally to the chicken both on top and under the skin and on the inside of the bird. A good BBQ chicken rub usually has salt, pepper, sage, thyme and/or bay leaves as its base. You can use almost any good quality rub recipe that would be used for pork shoulder or beef brisket.BBQ Rub Recipes

Cooking
Cook chicken at about 240-260°F for 3-5 hours, depending on weight
(1 hour/ pound). With a reliable meat thermometer, check the chicken at the meatiest part of the breast between the bones. The chicken is ready when you reach an internal temperature of 180°F. A good smoked chicken will be very tender, have a late summer tan, pink meat and the juices will run clear. Make sure your bird has all these elements. When done remove the chicken(s) from smoker, wrap in aluminum foil and let it rest for at least 10 minutes to allow it to "finish" (allows the juices to return to the bird's center). BBQ Cooking Temperature Table

Smoke
All great barbecue needs smoke. Smoke not only adds that authentic barbecue flavor but the nitrates in the smoke breaks down connective tissues and changes the very nature of the meat.
For great BBQ Chicken use Oak, Pecan or Hickory as your base wood and fruit woods like apple or cherry to add a sweet flavour. Smoke Wood List

Pulled Chicken Sandwich
All great barbecue needs smoke. Smoke not only adds that authentic barbecue flavor but the nitrates in the smoke breaks down connective tissues and changes the very nature of the meat.
For great BBQ Chicken use Oak, Pecan or Hickory as your base wood and fruit woods like apple or cherry to add a sweet flavour. Smoke Wood List.